FOOD CORNER > Share Your Recipe

Chicken stock

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Farmer Jon:
I messed up from the get go. Had to separate it into 2 pots. Dang pots are never as big as you think they are.

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Nate:
I was talking with tate about this jon.  he was saying that if you boil it at a slower boil, it wont emulisify the fat molecules and you will get a clearer end product.

Farmer Jon:

--- Quote from: nmeyer414 on August 19, 2018, 12:13:09 PM ---I was talking with tate about this jon.  he was saying that if you boil it at a slower boil, it wont emulisify the fat molecules and you will get a clearer end product.

--- End quote ---
I will have to try that next time. Thanks.

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Farmer Jon:
After letting it simmer all day separate everything and put into jars to can. Pressure can quarts at 10 lbs (reccomended for my area) for 25 minutes. You altitude will dictate the pressure.

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Farmer Jon:
Not too bad for a last minute rush job. You can not rush good stock. This is not my best work but it taste good.

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